Rich, creamy slow cooker sipping chocolate with a hint of peppermint.

8 servings

Ingredients

• 4 cups heavy cream

• 1/3 cups unsweetened cocoa powder

• 4 cups whole milk

• 14 ounces sweetened condensed milk

• 12 ounces semi-sweet baking chocolate, finely chopped

• 1 tablespoon vanilla extract

• 1/2 teaspoon peppermint extract

• 1 cups toppings of your choice (marshmallows, whipped cream, crushed candy canes)

Instructions

• Whisk cocoa into cream: Add half of the heavy cream to your slow cooker. Whisk in the cocoa powder until fully combined — this may take a few minutes. Don't skip this step, it prevents clumping.

• Add remaining ingredients: Add the remaining heavy cream, whole milk, sweetened condensed milk, chopped chocolate, vanilla extract, and peppermint extract. Stir to combine.

• Cook on low: Set your slow cooker to LOW and cook for 3 hours, stirring every 20 minutes, until the chocolate is fully melted and the mixture is smooth and combined.

• Keep warm and serve: Switch to the WARM setting for serving. Ladle into mugs and top with your favorites (marshmallows, whipped cream, crushed candy canes) If the sipping chocolate thickens while sitting, stir in a splash of milk to reach your desired consistency.

Nebraska classic: savory ground beef, cabbage, and onion tucked inside soft homemade dough.

8 servings

Ingredients

• 1 teaspoons active dry or instant yeast

• 1½ cups warm water

• 3½-4 cups all-purpose flour

• 1 teaspoons kosher salt

• ⅓ cup extra virgin olive oil

• 1 pounds ground beef

• ½ small onion, diced

• 2 cups cabbage, chopped

• 2 teaspoons seasoned salt

• 1 teaspoons black pepper

• 1 cup shredded cheddar cheese (optional)

Instructions

• Make the dough: Add water to a stand mixer fitted with the paddle attachment. Sprinkle yeast over the top and let sit for 10 minutes, then add oil. Add two cups of flour and the salt. With the mixer on low, continue adding the remaining flour, ½ cup at a time, until the dough forms a round ball and pulls away cleanly from the sides of the bowl. This usually takes 3½ to 4 cups all together (including the two cups above,) but let the dough's texture be your guide rather than the exact amount.

• Rest the dough: Coat a separate bowl with a light drizzle of olive oil. Transfer the ball of dough to the oiled bowl. Let rise at room temperature for 90 minutes.

• Make the filling: While the dough rises, cook ground beef in a skillet. Drain excess fat. Stir in onion, cabbage, seasoned salt, and pepper. Cook until cabbage is tender and filling is well combined. Remove from heat and let cool slightly.

• Preheat and prep: Preheat oven to 350°F. Grease a large baking sheet and set aside.

• Assemble the runzas: Punch the dough down and divide into 8 equal portions. Working one at a time, roll each piece into a rectangle approximately 6 x 8 inches. Place a generous three-quarter cup of filling in the center. If using cheddar, add a small handful on top of the filling. Fold the dough over the filling, seal and tuck the edges tightly.

• Bake: Place runzas seam-side down on the prepared baking sheet. Bake for 25-30 minutes, until golden brown.

Chocolatey with cookies and cream and a peppermint crunch.

16 servings

Ingredients

• 16 oz semisweet baking chocolate, chopped

• 16 oz white baking chocolate, chopped

• 6 candy canes, crushed

• ⅛ tsp. peppermint extract

• 8 Oreo cookies, crumbled

Instructions

Line a medium baking sheet with parchment paper and set aside.

• Add semisweet dark chocolate and peppermint extract to a microwave-safe bowl. Microwave in 20-second intervals until fully melted, stirring each time.

• Pour the chocolate onto the middle of the prepared baking sheet. Spread with a spatula to about ¼ inch thick. Evenly distribute crushed Oreos over the melted chocolate.

• Chill for 15 minutes.

• Melt the white chocolate using the same microwave method above.

• Pour the white chocolate evenly across the first layer of dark chocolate and Oreos. Sprinkle crushed candy canes over the top.

• Let sit at room temperature for one hour or more until set. Or if you are in a hurry to rush off to the hospital to deliver a baby, chill in the fridge for 15 minutes.

• Use the parchment to lift the peppermint bark out of the baking sheet. Break into pieces and store in an airtight container. Great for packing on planes. Consider quadrupling this recipe to share in an emergency.